The stuffing of these stewed pork tacos is pretty boring, playing with different shades, taste. Citrus, Pineapple and Achiote Pasta make the dish bright and exotic, like Mexico itself, where does it come from by birth. An important role is played by toppings in the form of pickled habanero, red onion, grated red cabbage and mexican cream (sour cream option). Orange peels laid on the bottom slow cookers, slow cookers, add taste to meat, but can also a little bit bitter, so it is advisable to use them in a small количестве. 
Time: 6 час. 50 minutes Difficulty: medium Servings: 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Ragged pork
- 2 tbsp. l vegetable oil
- 1 white onion, chopped
- 4 cloves of garlic, chopped
- 2 tbsp. l aciote paste
- 1.5 tbsp. freshly squeezed orange juice, not peeled throw away (with 6 oranges)
- 1/3 Art. pineapple juice
- 1.1 kg pork neck diced with a side of 7.6 cm
- 2 bay leaves
- 24 preheated corn tortillas
Pickled Habanero
- 5 habanero peppers, remove the stems, seeds and chop finely
- 2 lime juice
- 1 tbsp. l olive oil
- 1 tsp chopped dried oregano
- 1/2 tsp salt
Pickled Red Onions
- 2/3 Art. freshly squeezed lime juice (from about 5 limes)
- 1/4 Art. olive oil
- 1 tbsp. l chopped dried oregano
- 1 tsp salt
- 1 red onion, cut into 4 parts and then into strips of 2.5 cm
Additional topping options
- Shredded Red Cabbage
- Mexican cream or sour cream
Recipes with similar ingredients: sweet onion, garlic, pasta aciote, oranges, pineapple juice, pork, bay leaf, tortilla, habanero pepper, lime, oregano, red onion, cabbage red cabbage, sour cream
Recipe preparation:
- Torn pork: heat vegetable oil on average stew-pan over medium-high heat. Add onion and fry until translucency (about 4 minutes). Enter the garlic and cook, until it is fragrant and slightly soft (about 2 more minutes). Add the achiote paste and mix well. Pour in orange and pineapple juice, bring to a boil, then turn off the heat and gently pour the mass into the blender bowl. Cool. Beat mixture until smooth (approximately 2 minutes).
- Generously rub the pork neck with salt and pepper. Lay out the orange crusts to the bottom of the slow cooker (5.2–5.7 L), orange side up (this will add more flavor to the meat and prevent it from turning out too dry). Spread the pork over the orange peels. Pour in slow cooker sauce with achiote pasta. Cover and install maximum temperature. Leave to cook until pork will not become soft and it can be torn into fibers (approximately 5 hours).
- Turn off the slow cooker. Take out the orange peels and throw them away. Allow the pork to cool slightly before starting its grinding. Using two forks or clean hands, tear the meat on the fibers. Return chopped pork to a slow cooker, filled with sauce and keep warm until filing.
- Pickled Habanero: Combine the peppers in a small bowl habanero with lime juice, olive oil, oregano and salt. Good mix. Let stand for at least 20 minutes. Can cook the day before serving.
- Pickled red onions: combine the juice in a medium bowl lime with olive oil, oregano, salt and onions. Good mix. Let stand for 30 minutes. Can be prepared the day before filing. Serve the pork in preheated corn tortillas with pickled habanero, red onion, coarsely grated cabbage and Mexican cream.
